Food Lab by Ben Milbourne

Food Lab by Ben Milbourne

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Food Lab by Ben Milbourne

Season 2 | Episode 48 | Food Network | January 29, 2018

Design and technologies

Classification: Parental Guidance

Ben heads to the Clover Hill cellar door and cooks an asparagus and roasted tomato penne, matched with a glass Clover Hill Vintage Sparkling.

Overview

Ben heads to the Clover Hill cellar door and cooks an asparagus and roasted tomato penne, matched with a glass Clover Hill Vintage Sparkling.

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Ben puts a Mexican twist on one of his favourite childhood dishes, jaffles.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben puts a Mexican twist on one of his favourite childhood dishes, jaffles.

Ben takes a step back in the kitchen and lets his good mate Simon take charge, whipping up his 24-hour hummus.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben takes a step back in the kitchen and lets his good mate Simon take charge, whipping up his 24-hour hummus.

Back at Pelican Point, Ben prepares an easy summer salad of watermelon, strawberries, goats cheese and a balsamic vinaigrette. At the University of Queensland, Ben and Joel take a risk and try to turn their favourite breakfast cocktail into a pasta dish, making Bloody Mary spaghetti. It's the only way to have a bloody mary. In the studio, Ben attempts a pimped version of Vegemite on toast, pairing it with its perfect match, avocado, to make the ultimate breakfast dish. Dr Benjamin Schulz, molecular scientist at the University of Queensland, chats about using Vegemite to make a home brewed beer.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Back at Pelican Point, Ben prepares an easy summer salad of watermelon, strawberries, goats cheese and a balsamic vinaigrette. At the University of Queensland, Ben and Joel take a risk and try to turn their favourite breakfast cocktail into a pasta dish, making Bloody Mary spaghetti. It's the only way to have a bloody mary. In the studio, Ben attempts a pimped version of Vegemite on toast, pairing it with its perfect match, avocado, to make the ultimate breakfast dish. Dr Benjamin Schulz, molecular scientist at the University of Queensland, chats about using Vegemite to make a home brewed beer.

Pelican Point Sanctuary on the east coast of Tasmania is set up next to a beautiful stretch of water. Here Ben prepares a fresh salmon tartare, paired with a crisp salad. At the University of Queensland, Ben and Joel prepare a honeycomb with a twist. Joel explains the science involved when cooking honeycomb. Back in the studio, Ben shows how to perfect the best melt-in-your-mouth lamb shoulder.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Pelican Point Sanctuary on the east coast of Tasmania is set up next to a beautiful stretch of water. Here Ben prepares a fresh salmon tartare, paired with a crisp salad. At the University of Queensland, Ben and Joel prepare a honeycomb with a twist. Joel explains the science involved when cooking honeycomb. Back in the studio, Ben shows how to perfect the best melt-in-your-mouth lamb shoulder.

At community organisation Produce to the People (PttP), Ben prepares an Asian chilli chicken dish with the ingredients he found in Frankie the Food Truck. While Ben's dish is simmering, he chats with Penelope, the founder of PttP, about the importance of the organisation within the community. At the University of Queensland, Ben prepares a quick and healthy tartare with a twist, and opts to use tuna paired with an Asian dressing. Professor Melissa Fitzgerald explains why Ben uses lime for its curing properties. Joel Gilmore joins ben for a quick and refreshing summer dish, pineapple with a mint sugar. Back in the studio, Ben shares his tip to achieving the best French toast.

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At community organisation Produce to the People (PttP), Ben prepares an Asian chilli chicken dish with the ingredients he found in Frankie the Food Truck. While Ben's dish is simmering, he chats with Penelope, the founder of PttP, about the importance of the organisation within the community. At the University of Queensland, Ben prepares a quick and healthy tartare with a twist, and opts to use tuna paired with an Asian dressing. Professor Melissa Fitzgerald explains why Ben uses lime for its curing properties. Joel Gilmore joins ben for a quick and refreshing summer dish, pineapple with a mint sugar. Back in the studio, Ben shares his tip to achieving the best French toast.

Produce to the People (PttP), on Tasmania's north-west coast, is open of Ben's favourite community organisations. He chats to Penelope, the founder of PttP, and collects fresh produce from around the farm to make his version of lox and cream with a twist. Dr Mark Turner, food microbiologist at UQ, explains why pickling preserves fruit and vegetables. Back at UQ, Ben whips up a frittata, and then creates a crumbed fish with fresh boarfish from Wynyard's Seafood on the Wharf.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Produce to the People (PttP), on Tasmania's north-west coast, is open of Ben's favourite community organisations. He chats to Penelope, the founder of PttP, and collects fresh produce from around the farm to make his version of lox and cream with a twist. Dr Mark Turner, food microbiologist at UQ, explains why pickling preserves fruit and vegetables. Back at UQ, Ben whips up a frittata, and then creates a crumbed fish with fresh boarfish from Wynyard's Seafood on the Wharf.

On Tasmania's East Coast, Ben is at the Avalon Coastal Retreat. He fires up the Ozpig barbecue to prepare a lamb rack with an anchovy dressing. With a little help from Professor Melissa Fitzgerald, Ben explains why we need to allow lamb to rest before serving. Back in the studio, Ben makes a quick and easy apple crumble using staples from his pantry. At UQ's Gatton campus, Joel flies solo while Ben heads off to check out the solar field, the biggest in Australia. Ben arrives back just as Joel is plating up his rice pudding.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

On Tasmania's East Coast, Ben is at the Avalon Coastal Retreat. He fires up the Ozpig barbecue to prepare a lamb rack with an anchovy dressing. With a little help from Professor Melissa Fitzgerald, Ben explains why we need to allow lamb to rest before serving. Back in the studio, Ben makes a quick and easy apple crumble using staples from his pantry. At UQ's Gatton campus, Joel flies solo while Ben heads off to check out the solar field, the biggest in Australia. Ben arrives back just as Joel is plating up his rice pudding.

At Bicheno Surf Life Saving Club, Ben finds out if there's any truth behind the myth of oysters being an aphrodisiac. He shows the best way to shuck an oyster while making a quick and easy dressing to accompany them. Ben heads back to the kitchen to bake his favourite all time classic dessert, bread and butter pudding, while putting his own modern twist to it.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

At Bicheno Surf Life Saving Club, Ben finds out if there's any truth behind the myth of oysters being an aphrodisiac. He shows the best way to shuck an oyster while making a quick and easy dressing to accompany them. Ben heads back to the kitchen to bake his favourite all time classic dessert, bread and butter pudding, while putting his own modern twist to it.

Ben and the crew arrive at Tasmania's east coast to enjoy a night's stay at the beautiful Thalia Haven Resort. Ben makes the most of their fully equipped kitchen and sets up to cook one of his favourite dishes, Asian pork belly. He explains his tip on how to achieve the perfect crackling, with a little help from UQ scientist, Professor Andrew Stevenson. Back in the kitchen, Ben bakes a lemon delicious pudding with a slight twist. Dr Olivia Wright, nutritional scientist at UQ, explains how to achieve a light and fluffy cake by explaining a bit of the science behind gluten. Ben arrives at the Great Court of UQ to prepare a simple and versatile Asian dressing.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben and the crew arrive at Tasmania's east coast to enjoy a night's stay at the beautiful Thalia Haven Resort. Ben makes the most of their fully equipped kitchen and sets up to cook one of his favourite dishes, Asian pork belly. He explains his tip on how to achieve the perfect crackling, with a little help from UQ scientist, Professor Andrew Stevenson. Back in the kitchen, Ben bakes a lemon delicious pudding with a slight twist. Dr Olivia Wright, nutritional scientist at UQ, explains how to achieve a light and fluffy cake by explaining a bit of the science behind gluten. Ben arrives at the Great Court of UQ to prepare a simple and versatile Asian dressing.

Ben arrives in Wynyard and calls into Bruce's cafe for a quick coffee before heading to Wynyard Coastal Pods to prepare one of Australia's most loved breakfasts. Dr Veronique Chachay, from the University of Queensland, explains the importance of healthy fats in our diet, giving us all even more of an excuse to enjoy smashed avocado. Ben learns the hard way why he shouldn't mess with the defence mechanisms built into a chilli when it accidentally squirts some into his eye. UQ scientist, Joel Gilmore, explains why this caused him to cry. Ben then arrives on campus at UQ, where he cooks an Asian poached chicken breast. Ben travels out to the Cradle Country Farm to visit their truffle farmer, Shane, where they talked about all things truffle. Back in the kitchen, he pairs the truffle he received earlier in the day with a lavish cauliflower soup.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben arrives in Wynyard and calls into Bruce's cafe for a quick coffee before heading to Wynyard Coastal Pods to prepare one of Australia's most loved breakfasts. Dr Veronique Chachay, from the University of Queensland, explains the importance of healthy fats in our diet, giving us all even more of an excuse to enjoy smashed avocado. Ben learns the hard way why he shouldn't mess with the defence mechanisms built into a chilli when it accidentally squirts some into his eye. UQ scientist, Joel Gilmore, explains why this caused him to cry. Ben then arrives on campus at UQ, where he cooks an Asian poached chicken breast. Ben travels out to the Cradle Country Farm to visit their truffle farmer, Shane, where they talked about all things truffle. Back in the kitchen, he pairs the truffle he received earlier in the day with a lavish cauliflower soup.

Ben's back down on the east coast of Tasmania and calls into Freycinet Marine Farm to visit Giles again. He chats to Ben about the farm's move into the production of mussels and diving for sea urchin. Ben heads back to the Avalon Coastal Retreat and prepares a dish with the fresh produce from the marine farm. Next, Ben arrives at the University of Queensland and heads down to the synthetic fields to cook producer Amee's favourite dish, Thai green curry. Joel Gilmore, scientist at the University of Queensland, explains why the seeds of a chilli holds all the heat. Back in the kitchen, Ben prepares a burrito bowl using one of his least favourite leafy greens, kale. Professor Lee Hickey, vegetable gene-ius, and Melissa Fitzgerald, protein pro, from the University of Queensland, give information on a few ingredients featuring the burrito bowl. Jack, Ben's son, sneaks in just in time to taste test the dish.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben's back down on the east coast of Tasmania and calls into Freycinet Marine Farm to visit Giles again. He chats to Ben about the farm's move into the production of mussels and diving for sea urchin. Ben heads back to the Avalon Coastal Retreat and prepares a dish with the fresh produce from the marine farm. Next, Ben arrives at the University of Queensland and heads down to the synthetic fields to cook producer Amee's favourite dish, Thai green curry. Joel Gilmore, scientist at the University of Queensland, explains why the seeds of a chilli holds all the heat. Back in the kitchen, Ben prepares a burrito bowl using one of his least favourite leafy greens, kale. Professor Lee Hickey, vegetable gene-ius, and Melissa Fitzgerald, protein pro, from the University of Queensland, give information on a few ingredients featuring the burrito bowl. Jack, Ben's son, sneaks in just in time to taste test the dish.

Tasmanian chef Ben Milbourne brings an exciting new season of Food Lab, making complex chemistry more palatable. Using his experience in the kitchen, Ben unpacks the science behind the most interesting styles of cooking he's come across. With nutritional scientist Dr Joel Gilmore and a range of expert guests from the University of Queensland, Ben puts food under the microscope to answer some serious kitchen conundrums by gaining a deeper understanding of the diverse culinary techniques used in so many different cultures from all over the world. In this premiere episode, Ben investigates why having a cold tempura mixture makes for a fluffier batter.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Tasmanian chef Ben Milbourne brings an exciting new season of Food Lab, making complex chemistry more palatable. Using his experience in the kitchen, Ben unpacks the science behind the most interesting styles of cooking he's come across. With nutritional scientist Dr Joel Gilmore and a range of expert guests from the University of Queensland, Ben puts food under the microscope to answer some serious kitchen conundrums by gaining a deeper understanding of the diverse culinary techniques used in so many different cultures from all over the world. In this premiere episode, Ben investigates why having a cold tempura mixture makes for a fluffier batter.

Ben uses his favourite ingredient, abalone, to make simple yet delicious pasta.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben uses his favourite ingredient, abalone, to make simple yet delicious pasta.

At the University of Queensland, Ben cooks a Mexican soup, while Dr Andrew Stephenson helps us understand how a pressure cooker helps speed up the cooking time.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

At the University of Queensland, Ben cooks a Mexican soup, while Dr Andrew Stephenson helps us understand how a pressure cooker helps speed up the cooking time.

Ben heads down to his local beach, the Mersey Bluff, to create an easy summertime bruschetta.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben heads down to his local beach, the Mersey Bluff, to create an easy summertime bruschetta.

Ben and Rhys arrive at their last stop of the Tamar farmgate tour, York Town Organics: a boutique, certified-organic farm.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben and Rhys arrive at their last stop of the Tamar farmgate tour, York Town Organics: a boutique, certified-organic farm.

Third stop of the Tamar farmgate tour: Ben and Rhys stop in at Honey Tasmania in the heart of Exeter.

Food Lab by Ben Milbourne

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Third stop of the Tamar farmgate tour: Ben and Rhys stop in at Honey Tasmania in the heart of Exeter.

Ben and Rhys head to their second location for their Tamar farmgate tour: Langdale Farm.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben and Rhys head to their second location for their Tamar farmgate tour: Langdale Farm.

Ben begins his Tamar farmgate tour with friend and fellow chef, Rhys Hannan.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben begins his Tamar farmgate tour with friend and fellow chef, Rhys Hannan.

Ben heads down to his local beach, the Mersey Bluff to create his version of the prawn cocktail.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben heads down to his local beach, the Mersey Bluff to create his version of the prawn cocktail.

Ben invites friend Emily Bell to the studio to work out the maths behind the perfect-sized platter.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben invites friend Emily Bell to the studio to work out the maths behind the perfect-sized platter.

At the University of Queensland, Ben cooks a Mexican street snack inspired by his gassy dog, Mollie.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

At the University of Queensland, Ben cooks a Mexican street snack inspired by his gassy dog, Mollie.

Ben creates a versatile lime and coriander dressing, and Dr Heather Smyth explains a little about the sometimes infamous herb coriander, and why some love it and why some hate it.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben creates a versatile lime and coriander dressing, and Dr Heather Smyth explains a little about the sometimes infamous herb coriander, and why some love it and why some hate it.

Ben heads to the Cloverhill Cellar Door and creates a dish perfect for a champagne breakfast.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben heads to the Cloverhill Cellar Door and creates a dish perfect for a champagne breakfast.

Ben heads to Launceston to take part in the Taste Walk Talk tour, a guide through the city's most popular food and beverage locations.

Food Lab by Ben Milbourne

Years 9-10, 11-12 Design and technologies

Ben heads to Launceston to take part in the Taste Walk Talk tour, a guide through the city's most popular food and beverage locations.

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